Squash Blossom Dolmas Recipe

Name: Squash Blossom Dolmas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 Squash blossoms, stems trimmed and stamens removed; 2 tbsps butter; 1 shallot, minced; 1/4 fennel bulb, minced; 1/2 tsp ground coriander; 1/4 tsp ground cinnamon; pinch of ground cloves; 2 garlic cloves, minced; 1/2 cup white rice (jasmine or basmati are both fantastic); 3/4 cup water or vegetable stock; 1 1/2 tbsps chopped, toasted pine nuts; 1/2 tsp lemon zest; a generous handful of mint & dill, finely chopped; salt & freshly ground pepper; melted butter for greasing

Servings: persons

16 Squash blossoms, stems trimmed and stamens removed
2 tbsps butter
1 shallot, minced
1/4 fennel bulb, minced
1/2 tsp ground coriander
1/4 tsp ground cinnamon
pinch of ground cloves
2 garlic cloves, minced
1/2 cup white rice (jasmine or basmati are both fantastic)
3/4 cup water or vegetable stock
1 1/2 tbsps chopped, toasted pine nuts
1/2 tsp lemon zest
a generous handful of mint & dill, finely chopped
salt & freshly ground pepper
melted butter for greasing

1
Preheat the oven to 400? F.
2
Rinse the squash blossoms gently and leave to dry fully in a colander or over paper towels while preparing the stuffing.
3
In a small saucepan, heat butter. When foam subsides, add shallot, fennel, coriander, cinnamon and clove. Saute for a few minutes until shallots are translucent (will happen quickly because of how finely chopped they are). Add garlic and saute another 30 seconds or so until the garlic becomes fragrant.
4
Add rice and let toast with the butter and vegetables, stirring frequently. Add water or vegetable stock and increase temperature. Bring up to a boil, lower to a simmer, and cook covered for 20-25 minutes. When rice is cooked, fluff with a fork, add pine nuts, lemon zest, chopped herbs, and salt and pepper to taste.
5
Carefully, stuff the squash blossoms with the rice mixture using a small spoon or even a melon baller. Don't overfill - allow the ends of the flowers to close. Transfer to a greased baking sheet and drizzle with a little melted butter. Season with a few pinches of salt, and bake for 15 minutes. The outside should brown and be a bit crispy. Serve warm!

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 16 Squash blossoms, stems trimmed and stamens removed, 2 tbsps butter, 1 shallot, minced, 1/4 fennel bulb, minced, and more.

Yes, Squash Blossom Dolmas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squash Blossom Dolmas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions